Document Outline

• Contents
• Cleaning
• Storing
• History of Flatbread
• Flatbread Basics
  • Thickness
  • Texture Tips
  • Measuring Tips
  • Size
  • Temperatures
  • About the Symbols
  • About "Rising" Time
  • About the Recipes
  • Dry Ingredients
  • Liquid Ingredients
  • Kneading
  • Standing Time
• The Fold, the Rollj, the Wrap
  • The Fold
  • The Roll
  • The Wrap
  • Finished Wraps
    • 13
• Ethnic Foods, Ingredient Substitutions, and Package Sizes
  • Calculating Nutritional Information Guidelines:
  • Information on the Size and Type of Ingredients Used in the Recipes:
    • 2-3 tablespoons oil
• Whole Wheat Ibrtilla
• Corn Tortilla
  • 2Z
    • 1 (8V2 ounce) box corn muffin mix
    • 1 egg
    • 2 tablespoons oil
    • 3 tablespoons chopped green chilies
    • 1 (7 ounce) can Mexicorn, drained
    • Makes: 8 slices
    • Makes: 64 chips
  • 23
    • 2Vz cups all-purpose flour
    • 1 teaspoon salt
    • 2 tablespoons grated Parmesan cheese 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 tablespoons pesto
    • 2V2 cups all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 1 teaspoon each garlic and onion powder
    • 2 teaspoons cilantro
    • Makes: 6
• Tostadas
  • Makes: 10
  • 1 tablespoon melted butter or oil 1-2 tablespoons flour for kneading
  • 2 tablespoons melted butter (ghee)
  • Makes: 6
  • 2V2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons oil for frying
  • Makes: 10
  • Z8
    • 2 tablespoons honey
    • 1 egg
    • % cup milk
  • 29
  • 30
• Naan
  • 2V2 cups all-purpose flour 2 teaspoons baking powder
  • 2 teaspoons sugar 1 teaspoon salt
  • 3 tablespoons to V4 cup water
  • Makes: 6
• Easy No-Rise Sun-Dried Tomato Griddle Pizza Crust
  • 1 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon dried basil
  • 2 tablespoons oil from sun-dried tomatoes or olive oil
  • 1 cup warm water 1 -2 tablespoons flour for kneading
  • Makes: 6
• focaccia
• Bask T^ick Pizza Crust
  • 1 teaspoon salt
  • 2 teaspoons yeast
  • VAIU1I0NS;
  • SCRVINfiSUGGCSTiON:
• Pita Bread
• Parathas
  • 2 cups all-purpose flour Vs cup wheat bran
  • 1 teaspoon salt
  • 2 tablespoons melted butter for brushing
• Roti
  • 2V2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 Vs cups warm water
  • 1-2 tablespoons flour for kneading
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 2 tablespoons oil
  • Makes: 18
  • Dough:
  • 1 teaspoon salt V4 teaspoon sugar
  • 1V2 teaspoons yeast
  • 2-3 tablespoons olive oil
  • 2 tablespoons sesame seeds
  • Makes: 12
  • Makes: 8
  • 1-2 tablespoons flour for kneading
• Icelandic Flatbread
  • Makes: 12
• MuShu Pancakes
  • 1 tablespoon sugar
  • 2 tablespoons oil 1 teaspoon salt
  • 1 teaspoon vanilla V4 teaspoon cinnamon
  • Makes: 6
• Bacon & Eggs on ajiscuit Plate
  • 4 slices bacon 4 eggs
  • Makes: 4
• Breakfast Burrito
  • Makes: 8
  • SO
• Huevos Rancheros
  • 1 (15 ounce) can refried beans
  • 1 cup salsa
  • 2 teaspoons oil 8 eggs
  • 3 scallions, chopped
  • Makes: 16
• Cheese-Filled Pocket Calzones
  • 52
    • ^iiÍ!SAN
    • SUBSTITUTION:
    • VABIATION:
    • Makes: 12 slices
• BBQ Chicken, BacoRi & Cheese Fold-Overs
  • 6 slices bacon
  • 1 (8 ounce) canister crescent rolls, formed into 6 balls
• Chicken Parmigiana Fold-Overi
  • Makes: 6
  • muenster cheese
  • formed into 6 balls
  • Makes: 6
  • 3 tablespoons dijon mayonnaise 2 teaspoons ketchup
  • Makes: 6
  • 4 (2 ounce) hot dogs, cut lengthwise (without separating in two)
  • 2 teaspoons mustard
  • 1 teaspoon ketchup
  • 2 teaspoons relish
  • 4 (Va ounce) slices American cheese, cut in half lengthwise
  • 1 small (4 ounce) canister crescent rolls, formed into 4 dough balls
  • Makes: 4 servings
  • SUBSTITUTION:
  • 1 (10 to 12 ounce) canister biscuit dough, formed into 6 balls
• Burritos
  • Makes: 6
  • (OOXINGTiP:
• Fajitas
• Gyros
  • 1 pound sirloin or top round, cut in thin strips
  • 1 recipe prepared Pita Bread, warmed (page 35)
  • 4
  • 1 clove garlic, crushed
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • Makes: 8
  • SUBSTITUTION:
  • SERVING SUfiOCSTION:
  • Makes: 6 servings
  • 76
    • 1 clove garlic, crushed teaspoon salt
    • 2 eggs
    • 3
    • Makes: 8
• Thai-Style Ground Beef Filling
  • COOKINüTiP:
  • SUBSTITUTIONS:
  • SEUVINO SUGGESTION;
  • 1 tablespoon curry paste
  • 2 tablespoons sugar Ya cup coconut milk
  • 1 tablespoon soy sauce 1 tablespoon oyster sauce
  • Makes: 6 servings
  • 1 pound skinless, boneless chicken, cut in strips
  • 1 (1 ounce) envelope stir-fry chicken seasoning blend
  • 1 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon honey
  • 1 tablespoon oil
  • 1 recipe prepared Mu Shu Pancakes (page 44)
  • 1 pound skinless, boneless chicken breast, cut into 8 pieces
  • 1 (8 ounce) jar Molé fiesta sauce 'h cup salsa
  • Makes: 8 servings
  • breast, cut in 8 pieces
• Chicken Souviaki
  • (OOKINCTiP:
  • SUBSTITUTION:
  • 1 teaspoon each: garlic powder and paprika
  • Makes: 6
  • npiAN
  • Makes: 6 servings
• Jamaican Jerk Chicken
  • (OOniKTIPS:
  • Makes: 6 servings
  • 1 tablespoon oil
  • 2 shallots, minced
  • 1 cup frozen peas, defrosted
• Taco Salad
  • Makes: 16 each/8 servings
  • 1 (15 ounce) can pineapple chunks, reserve juice
  • 2 tablespoons teriyaki sauce 1 tablespoon brown sugar
  • Makes: 6 servings
• Pork Stir-Fry |r Snow Peas
  • SERVING SUGGESTION:
• Mu Shu Pork
  • 1 tablespoon oil
  • 1 clove garlic crushed
  • 4 scallions (white part only), sliced
  • 2 tablespoons soy sauce
  • 3 eggs, beaten
  • Makes: 6
  • COOKING TIP;
  • SERVING SUGGESTION:
  • 1 teaspoon garlic powder
  • 2 tablespoons teriyaki sauce
  • 1 pound large shrimp, shelled and deveined 1 tablespoon oil
  • 4 scallions (white part only), sliced 1 (11 ounce) can Mandarin oranges, drained
  • Makes: 6 servings
  • 1 pound tuna, swordfish, or shark steak, cut y4-inch thick
  • 2 tablespoons chopped onion
  • Makes: 8
  • 2 tablespoons teriyaki sauce
  • 3 tablespoons Hoisin sauce 'h cup water
  • 4 scallions (white part only), thinly sliced
  • Makes: 6 servings
  • 1 cup (part skim milk) ricotta 'U cup grated Parmesan cheese
  • 1 cup (4 ounces) Cheddar cheese, grated Yz teaspoon garlic powder
  • 2 tablespoons pesto
  • 1 recipe Basic Thick Pizza Crust dough (page 34)
  • Makes: 8
  • 102
    • recipes prepared Whole Wheat Tortillas (page 20)
    • Makes: 12
    • SUBSTITUTIONS:
    • 1 tablespoon olive oil
    • 1 medium potato, diced
    • 1 small onion, chopped
    • 4 mushrooms, sliced
    • 1 red or green bell pepper, chopped 4 eggs, beaten
    • 2 tablespoons Parmesan cheese, grated 'h cup (2 ounces) grated Fontina cheese
• Portobello Mushroom Pizzii
  • 1 tablespoon oil from sun-dried tomatoes, or olive oil
  • 1 small onion, chopped
  • 1 clove garlic crushed
  • 2 portobello mushroom caps (4 ounces) sliced
  • Makes: 8 slices
  • Makes: 4 slices
  • 108
    • Makes: 10
• Spinach & BrPccoli Fold-Overs
  • SERVINGS SUGGCSTION:
  • 112
    • Makes: 6
    • 1 tablespoon oil
    • 4 ounces cooked sausage, chopped
    • 2 tablespoons chopped onion
    • 4 eggs, well beaten
    • 2 {Va ounce) slices American cheese
    • Makes: 2 servings
  • 116
    • 3
    • Makes: 6
    • formed into 8 balls
    • Makes: 8
  • 118
    • 1 (14 ounce ) package (4 containers) blueberry cheesecake snacks
    • 2 tablespoons powdered sugar
    • Makes: 8
  • 119
    • VARIATION;
• Chocolate Tortillas
  • 2V2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa 2-3 tablespoons melted butter
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